Country-Style Pot Roast with Gravy

Name: Country-Style Pot Roast with Gravy
Yield: Serves 6
Ingredients: 1 , boneless beef chuck roast (5 1/2 - 6 pounds), tied; 4 teaspoons, vegetable oil; 3 , medium onions, chopped; 1 large rib, celery, chopped; 4 , medium carrots, chopped; 6 medium cloves, garlic, minced; 1 cup, red wine; 1 (28-ounce) can, crushed tomatoes; 2 cups, low-sodium chicken broth; 1/2 teaspoon, hot red pepper flakes; 3 , bay leaves; 1 teaspoon, dried thyme; 2 tablespoons, chopped fresh parsley leaves

28 comments

Appears in Cook's Country February/March 2005

We wanted a slow-cooker pot roast recipe that gave us juicy meat and a flavorful gravy.

SERVES6

WHY THIS RECIPE WORKS

Buying the right cut of meat can make all the difference in pot roast recipes. We found chuck roast to be the best bet for our Country-Style Pot Roast with Gravy recipe—all other roasts we tried dried up and turned tough. Browning the meat ...

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